Acronym NA
Category
Aquaculture
Title Optimalt fôr som gir fast filet av oppdrettslaks - Optimal feed that provides a firm fillet of farmed salmon Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Turid Mørkøre Coordinator email turid.morkore@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
IMR - Institute of Marine Research (Norway) ,
NMBU - Norwegian University of Life Sciences (Norway) ,
NA - SINTEF Ocean (Norway) ,
Start year 2009 End year 2010 Funding (€) € 173,000 Website https://www.fhf.no/prosjekter/prosjektbasen/900338/ Summary Firmness and absence of fillet splitting are important quality criteria for farmed salmon. Therefore, it is crucial to have good knowledge of factors that contribute to the salmon having an optimal texture, so that downgrading due to soft fillet and fillet splitting is avoided. Important factors that affect the texture of salmon are physiological and health condition, growth rate and size of the fish, seasonal variations, feeding regime and slaughter method.
New research results from FHF-funded trials (2008), have also shown that feed added to a mixture of the amino acids glutamine and arginine gives a firmer fillet. Results from the experiment also suggest that soft texture may coincide with other abnormalities, such as enlarged liver. The feeding experiment was carried out in experimental cages at the research station of Nofima Marin, on Averøy.
A continuation of the experiment provides an opportunity to take over a unique fish material with a documented background from sea release, and one will have the opportunity to discover whether it is the amino acid arginine or glutamate that affects the texture in a positive direction - or whether it is the combination of both amino acids that is decisive.
Goal: to contribute to improved fillet quality of Norwegian farmed salmon by adding specific components to the feed that provide increased fillet firmness and reduced fillet splitting.
Sub-goal
1. To investigate whether the amino acids glutamine and arginine result in firmer fillets and reduced fillet cleavage.
2. To identify causal relationships for soft fillets and fillet splitting by examining covariation with physiological, health, morphological (characteristics of the physique) and biochemical parameters.
Keywords
Fish;
Feed composition;
Salmon;
Fish products;
Fish quality;
Marine Region
76
Not associated to marine areas
0
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